Grains & Rice

Einkorn Wheat

An ancient single-grained wheat with nutty whole berries for pilafs and porridge.

Einkorn is the most ancient form of cultivated wheat, with one grain per spikelet and a tough hull. Its whole berries are nutty and chewy, used like farro in salads, pilafs, and porridges. It is higher in protein and certain nutrients than modern wheat but has fragile gluten.

Einkorn (Triticum monococcum) is the most ancient of cultivated wheat varieties, domesticated in the Fertile Crescent around 10,000 BCE. Unlike modern wheat, it is a diploid species with a simple AA genome—genetically the simplest cultivated wheat—which contributes to its distinct behavior in the kitchen. Einkorn is a hulled wheat, meaning the outer husk adheres tightly to the grain and requires specialized equipment to remove. This hulled characteristic is what sets einkorn apart from spelt (which has a looser hull that can be rubbed off by hand) and is a primary reason it remains a niche grain. When cooked, einkorn berries develop a pleasantly chewy texture with a sweet, nutty flavor and a faintly vanilla-like note that distinguishes it from other ancient wheats like emmer or spelt. The grain is prized by artisan bakers and chefs who value its flavor and higher protein content (15–19% versus 10–12% for common bread wheat), but its different gluten structure requires adjusted expectations and techniques.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

French landraces (e.g., 'Rouge de Bordeaux')

Smaller berries, intense nutty flavor; favored by artisan bakers in France

German einkorn (e.g., 'Alp', 'Ebners')

Bred for larger yields while retaining hulled character; common in Central European markets

Italian einkorn

Often sold as 'piccolo farro'; used in Tuscan soups and porridge dishes

Understanding the Hull

The hull is einkorn's defining characteristic and its primary distinction from other ancient wheats. Unlike spelt's loose, easily removed hull, einkorn's husk adheres tightly and cannot be rubbed off by hand. Commercial de-hulling requires specialized equipment, which is why whole einkorn berries are more expensive and less common than other ancient wheats. When purchasing einkorn flour, verify it is milled from pre-hulled berries—some commercial products contain the hulled grain with the husk still attached, which imparts a bitter flavor and an unpleasant texture. The hull does not soften during cooking, so even prolonged simmering will not render it edible; this is a milling concern, not a cooking one.

Verify flour is milled from pre-hulled berries before purchasing
The hull requires specialized equipment and cannot be removed by hand-rubbing
Hull fragments in finished dishes indicate improper de-hulling at the source

Common uses

Whole-berry porridge and breakfast bowls — cooked in water or milk, similar to farro or steel-cut oatsSavory pilafs and grain salads with roasted vegetables, herbs, and vinaigrettesAddition to soups and stews for body and nutrition — added in the last 45–60 minutes of cookingWhole-grain breads and crackers — produces a dense, crumbly loaf; often blended with higher-gluten flourRustic quickbreads and pancakes where a tender, crumbly structure is desiredCraft beer brewing — used by some European and American craft breweries for historic-style alesAs a rice substitute in stuffing or side-dish preparations when a nuttier flavor is desired

Tips & pitfalls

Always rinse whole einkorn berries thoroughly in a fine-mesh strainer before cooking; debris and hull fragments are common
Soak whole berries a minimum of 8 hours (overnight) before cooking — this reduces cook time by roughly half and improves texture
Simmer at a gentle bubble, not a rolling boil, to prevent bursting the berries; the water-to-grain ratio is approximately 3:1 unsoaked, 2:1 pre-soaked
If milling at home, verify that your mill can process hulled grain or use pre-hulled berries — the hull does not soften during cooking
Do not substitute einkorn flour 1:1 in standard leavened bread recipes — its low glutenin content yields poor gas retention; replace no more than 30–50% of the flour weight with einkorn
For pilafs, toast the dry berries in oil for 2–3 minutes before adding liquid to deepen the nutty flavor
Common mistake: undercooking — einkorn berries remain pleasantly chewy but should not be hard or gritty at the center; taste testing is essential
Einkorn is unsuitable for pizza dough, tensile flatbreads, or any recipe requiring strong gluten development for structure and rise

Nutrition

339kcal

Energy

1418 kJ · per 100 g

Where the calories come from

Protein 15%Carbs 79%Fat 6%

Protein

13.7g

27% DV

Carbs

71.1g

26% DV

Fat

2.5g

3% DV

Sodium

2mg

0% DV

Notable micronutrients

Selenium163% DV

Niacin (B3)42% DV

Phosphorus41% DV

Zinc38% DV

Thiamin (B1)35% DV

Magnesium34% DV

Source · USDA FoodData Central · approx. Wheat, durum

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Einkorn Wheat yet.

Good to know

Species: Triticum monococcum
Genome: Diploid (AA) — genetically the simplest cultivated wheat
Gluten type: Contains gluten but lower glutenin content; different protein structure from modern wheat
Grain type: Hulled wheat — the outer husk must be removed during milling
Protein content: 15–19% (higher than common bread wheat)
Origin: Fertile Crescent; one of the first grains domesticated, circa 10,000 BCE
Peak growing regions: France (Auvergne), Italy (Tuscany, Campania), Germany, Austria
Whole berry cook time: 45–90 minutes depending on soaking; significantly longer than modern wheat berries
Shelf life (whole berries): 6–12 months pantry; up to 2 years refrigerated
Flour shelf life: 2–3 months room temperature; 6 months refrigerated or frozen

Substitutes

Emmer (farro medio) — Closely related ancient wheat; similar chewy texture and nutty flavor; more widely available in the US; cook time is comparable
Spelt — Ancient wheat with a sweeter, milder flavor; easier to find; spelt flour works better as a direct bread-flour substitute due to higher glutenin content
Farro (Triticum turgidum cultivars) — Often a blend of emmer and spelt sold as 'farro'; accessible in most US supermarkets; comparable culinary uses
Kamut (Triticum turgidum subsp. turanicum) — Larger, plumper ancient wheat berry with a buttery flavor; cook time similar; good in salads and porridge
Pearled barley — Not a wheat substitute but yields similar chew in soups and stews; significantly less fiber and protein

Pairs with

Mushrooms (porcini, shiitake)Shallots and garlicThyme and rosemaryButter and aged cheeses (Parmesan, aged Pecorino)Pomegranate seeds and citrus zestRoasted root vegetables (beets, carrots, parsnips)Dark greens (kale, chard)Dried apricots and figs

Also called

Ancient Wheat